Fish braai on the beach
Nothing is quite as tasty as a fresh linefish grilled directly over the hot coals. Use a hinged grid to prevent the fish from breaking or falling out. Squeeze lemon juice over the fish while braaing it or use your choice of basting mixture, eg lemon butter or olive oil. The fish is cooked when it’s opaque but not dry. You can test it with a small paring knife – the flesh should part with no resistance. A lean game fish like yellowtail is best cooked fast over high heat. Place the fish flesh side down 3-4cm from the coals until it starts to brown, then turn it over and brown the skin – this way you retain the juices. If you braai it skin side down first, then turn it over to brown the flesh, all the juices will run out, and the fish will lose some its flavour and become dry. To remove the fish from the grid easily and without breaking it, turn it so that the flesh side of the fish is facing downwards. Open the grid and then place a serving platter or chopping board upside down over the skin side. Close the grid over the platter, invert the grid and then remove the platter with the fish on it.
Wine recommendation: Arniston Bay Chenin Blanc- Chardonnay, fresh white blend to be enjoyed with seafood, salads and antipasti encapsulates the laid-back Arniston lifestyle.
This recipe is an excerpt from Cape Wine Braai Masters, available in leading book stores from end November at a suggested retail price of R225.
